Instructions: Snap off tough ends of asparagus; arrange asparagus in a steamer basket over boiling water. Cover and steam 8 minutes or until crisp-tender. Plunge asparagus into ice water to stop the cooking process; drain and chill.

Bring 6 cups water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired.

Combine shrimp, orzo, artichokes, and next 3 ingredients in a large bowl; add Fresh Herb Vinaigrette, tossing well. Serve over salad greens with asparagus; top with cheese.

For Fresh Herb Vinaigrette: Whisk together all ingredients. (Makes 1 1/3 cups)

This recipe yields 8 servings.

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